RECIPES: Daniel Humm's Seasonal Specials

Chef Daniel Humm, executive chef at Eleven Madison Park in New York, has garnered much praise for his classic European style and sophistication. Click here to read the "Nightline" profile and check out his seasonal recipes below.

Place the stuffing into a piping bag. Mixture should be soft when ready to use.

Run finger under the skin separating the skin from the meat (from the head side of the bird) being careful to leave it attached at the center of the sternum, so as to help keep the shape of two breasts during roasting. Be careful to not tear the skin. Pipe brioche stuffing under the skin of the legs and breasts. Ensure that there is an even distribution and that a good shape is maintained. Season the inside of the bird with salt. Fill the cavity with 2 cloves of garlic and 1 whole lemon that has been pricked with a knife to release aroma. Truss each bird with a by hand with a twine. Chill in refrigerator to set butter and shape. Roast in 380°F oven for about 45 minutes rotating the bird after 20 minutes. (Cooking time with vary with size of birds.) Let rest 15 minutes before carving.

Cranberry Chutney

Serves 6

Ingredients:

12 ounces fresh cranberries, cleaned and dried

12 ounces sugar

2 teaspoons orange zest

Instructions:

In a kitchen aid with paddle attachment, combine cranberries, sugar and zest. Turn on very slowly and paddle for at least one hour. Cranberries will begin to break down and macerate.